Nduja Ragu Lasagne (Lasagna)
A ndjua, 3 cheese and kale lasagne recipe that combines nduja salami, beef mince, mascarpone, mozzarella and parmesan to create the ultimate indulgent taste sensation.
Servings: 6 people
Calories: 824kcal
Ingredients
- 1 large onion finely chopped
- 4 garlic cloves crushed
- 100 g nduja sausage chopped into 1cm pieces
- 500 g beef mince (ground beef)
- 400 g chopped tomatoes
- 200 ml beef stock
- 200 ml red wine
- ½ tablespoon dried oregano
- 1 handful fresh basil leaves chopped
- 100 g kale washed, stalks removed (see note 1) and roughly chopped
Bechemal sauce:
- 40 g flour
- 40 g butter
- 400 ml milk
- 250 g mascarpone
- 1 clove garlic
- ½ teaspoon ground nutmeg
- ½ tsp salt
- 1 tsp black pepper
Assembling the lasagne:
- 150 g fresh lasagne sheets
- 300 g fresh mozzarella thinly sliced
- 80 g Parmesan grated
- ½ tsp black pepper
Instructions
- Cook the finely chopped onion on a medium heat until soft
- Stir in the crushed garlic and nduja and and cook for 2-3 minutes
- Add beef and cook on a high heat until brown
- Stir in chopped tomatoes, beef stock, wine, dried oregano and chopped fresh basil and simmer on a low/medium heat for 50 minutes.
- Meanwhile, make the béchamel sauce by placing a saucepan on a medium heat and adding butter and flour until they form a roux (note 2).
- Add the mascarpone cheese, the garlic clove and half of the milk and stir until the sauce is smooth and thickened.
- Stir in the remainder of the milk, nutmeg, salt and pepper.
- Remove the garlic clove and set aside.
- Chop the mozzarella, grate the parmesan and prep the kale if you haven't already.
- Heat your oven to 180 degrees Celsius/350 degrees Fahrenheit.
- Once the meat sauce is ready (and has been simmering for around 50 minutes) add the kale and cook for a further 5/10 minutes.
- Assemble the lasagne. Add ⅓ meat sauce to the bottom of the lasagne dish followed by ⅓ of the béchamel sauce, top with ¼ of the thinly sliced fresh mozzarella and add a layer of fresh lasagne sheets. Repeat this 2 times. (note 3)
- Top the lasagne with grated parmesan and the remaining mozzarella and grind ½ tsp of black pepper over the top.
- Cook in the oven for 40 minutes and leave to rest for 15-20 minutes before serving (note 4).
Notes
- Kale stalks can be tough and chewy so are best removed before cooking
- The roux is ready when butter and flour have incorporated to form a thick and smooth paste
- Scroll up for step-by-step photos of the lasagne assembly process
- Resting the lasagne before eating is crucial for avoiding formless sloppy lasagne and a burnt tongue. Resist temptation!
Nutrition
Serving: 1 serving | Calories: 824kcal | Carbohydrates: 33g | Protein: 48g | Fat: 52g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 1231mg | Potassium: 907mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3087IU | Vitamin C: 24mg | Calcium: 658mg | Iron: 5mg